Maple-Glazed Button Chanterelle Mushrooms

Rinse the chanterelles briefly under cold running water to remove any grit. Slice any large chanterelles lengthwise, otherwise leave whole.

Heat the olive oil in a large saute pan over a high flame.

Add the mushrooms and sauté, stirring, until they soften and any liquid has reduced, about 6 - 8 minutes.

Add the dry sherry and continue to cook over high, about 5 minutes. Add the maple syrup, tossing to coat well. Cook for another 2 -3 minutes or until most of the liquid has evaporated and the mushrooms are glazed.

Serve with grilled chicken, vegetables or pork